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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat Charitas

Wilbur Donald R. Pokatong

Food Technology Department, Universitas Pelita Harapan, Karawaci, Tangerang

Author-ID : 4371340

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences

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Articles

ANTIOXIDATIVE CHARACTERISTICS OF BEVERAGES MADE FROM A MIXTURE OF LEMONGRASS EXTRACT AND GREEN TEA [Studi Karakteristik Antioksidan Minuman Campuran Ekstrak Serai dan Teh Hijau] Jeremia Manuel Halim; W. Donald R. Pokatong; Jessica Ignacia
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Combination of lemongrass extract and green tea infusion is expected to produce functional beverage that has potential antioxidant activity as compared to individual materials. This research was aimed to investigate the appropriate solvent type and extraction methods to produce lemongrass extract with highest antioxidant activity and also to investigate the antioxidant characteristic of beverages prepared from a mixture of lemongrass extract and green tea. Lemongrass were subjected to extraction under reflux and maceration using three type of solvents (distilled water, ethanol, and ethyl acetate). The resulting extracts were assessed for their total phenolic content, total flavonoid content, and antioxidant activity. Extraction under reflux and using ethanol as solvent resulted in extract with best antioxidant activity (IC50=158.70±47.88 mg/L for reflux method and 103.73±8.03 mg/L for ethanol). This extract was combined with green tea with several ratios (lemongrass extract to green tea [w/w] = 1:3; 1:2; 1:1; 2:1; 3:1). Four level of stevia were used in the beverages (0, 200, 400, 600 ppm). Beverages made with lomogass: tea ratio of 1:3 and 1:1 (w/w) and 600 ppm stevia turned out to be beverages with the highest antioxidant activity (IC50=271.83±44.48 mg/L and 287.15±36.25 mg/L for ratio 1:3 and 1:1 [w/w] consecutively, 301.59±80.89 mg/L for stevia level 600 ppm). Hedonic testing on beverages revealed that beverage made from lemongrass: tea ratio 1:1 [w/w] ratio with addition of stevia at 600 ppm is the most preferred based on color, aroma, and overall acceptance.

Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of Stored, Coated Strawberry Wilbur Donald Raymond Pokatong; Jessica Decyree
Reaktor Volume 18 No. 4 December 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

Starch of lesser yam (‘gembili’ in Indonesian) has been used as a base for edible film and coating. Potassium sorbate and cinnamon oil are known as strong antimicrobial agents. This research was aimed to investigate the physical and mechanical characteristics of edible film from lesser yam starch-plasticizer formulations added with potassium (K) sorbate or cinnamon oil and its application as coating to strawberries. Incorporation of either K-sorbate or cinnamon oil at higher concentration resulted in reduced tensile strength and elongation with higher water vapor transmission rate (WVTR). The selected edible film formulations were applied as coating on strawberry stored at two conditions: room (28-30°C) and refrigeration temperature (5-6°C). At room temperature, controls had shelf life only for 2 and 4 days and strawberries coated with addition of K-sorbate lasted for 5-6 days, and those with addition of cinnamon oil prolonged for 5-11 days. At refrigeration storage, shelf life of controls was 9 and 18 days whereas K-sorbate-added formulations further prolonged shelf life of strawberries for 19-21 days, and those added with cinnamon oil lasted for 25-26 days. Therefore, all coated, stored strawberries had longer shelf life and more retained strawberries’ quality including lower weight loss, higher hardness, and lower microbial count.Keywords: cinnamon oil; edible coating; edible film; potassium sorbate; strawberry

Partial Substitution of Margarine with Avocado Fruit Puree for Healthy Pound Cake Preparation using Various Flour Types and Baking Methods Wilbur Donald Raymond Pokatong; Tiffany Nathalie
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Avocado (Persea americana) is known to have high dietary fiber and monounsaturated fatty acids which can reduce low density lipoprotein (LDL); thus, reduced risk of heart attack. The research objective was to partially substitute margarine with avocado puree in the preparation of pound cakes to reduce the saturated fat and increase the nutritional values. The pound cakes were prepared with five different ratios of avocado puree to margarine which were 0:1, 1:3, 1:1, 3:1, and 1:0 using three types of flour (all-purpose, cake, or bread flour) and baked using two methods (oven and microwave baking). Results showed that avocado contains 81.37±1.38 (%, wb), 53.09±3.64 (%, db), 6,98±0.49 (%, db), 34.57±3.63 (%, db), and 5.36±0.49 (%, db) of moisture, fat, protein, carbohydrate, and ash, respectively. From each type of flour, one pound-cake was selected based on its physical properties i.e. firmness, volume expansion, L* value, and ohue. Selected pound cakes were further evaluated with scoring and hedonic tests by 70 panelists to observe its consumer acceptance and selected the best pound cake from each type of baking methods (oven and microwave baking). The results showed that oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with cake flour and microwave-oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with bread flour exhibited the highest acceptance with overall hedonic values of 4.96±1.18 and 4.83±1.09, respectively. However, considering the time needed for baking and that the microwave baked pound cakes exhibiting higher protein, the pound cake baked in the microwave oven is more preferrable for further commercial manufacture.Keywords: avocado;baking; fat-substitution;flour types, pound-cake

PEMANFAATAN PATI GEMBILI (DIOSCOREA ESCULENTA LOUR. BURKILL) DENGAN PENAMBAHAN PLASTICIZER SEBAGAI EDIBLE COATING PADA STROBERI (FRAGARIA ANANASSA) W. Donald R. Pokatong; Carolina Lestari; Titri S. Mastuti
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2014): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 5 2014
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar

Gembili mengandung pati tinggi, sehingga dapat dimanfaatkan sebagai edible film/coating. Penelitian bertujuan mengekstrak pati umbi gembili, mencampurnya dengan plasticizer, menentukan edible film berkarakteristik fisik dan mekanik yang baik, kemudian mengetahui pengaruh edible coating terhadap karakteristik dan umur simpan stroberi. Rendemen pati gembili diperoleh 59,24±4,80% (kadar pati 80,67±2,61%). Pembuatan edible film menggunakan pati gembili (4,5, 5,5, 6,5%) dengan gliserol (2,5, 3,5, 4,5%), sorbitol (5,5, 6,5, 7,5%), atau PEG400 (0,5, 1,0, 1,5%). Pati (4,5%)-gliserol (2,5%) dipilih (WVTR-nya terendah); pati (4,5%)-sorbitol (5,5%) (WVTR terendah dan elongasinya tertinggi); pati (6,5%)-sorbitol (5,5%) (kuat tariknya tertinggi). Edible coating dipreparasi dari formulasi-formulasi ini, diaplikasikan ke stroberi, dan disimpan pada ~2dan ~27oC. Kontrol stroberi adalah tanpa dilapisi dan dilapisi pati (4,5%)-gliserol (2%). Edible coating mempengaruhi karakteristik stroberi namun bervariasi pada dua suhu penyimpanan. Umur simpan (~27oC) stroberi tanpa dilapisi adalah 2 hari, sedangkan stroberi dilapisi pati (4,5%)-gliserol (2%) dan pati (6,5%)-sorbitol (5.5%) 3 hari, pati (4,5%)-gliserol (2,5%) dan pati (4,5%)-sorbitol (5.5%) 4 hari. Umur simpan (~2oC) stroberi tanpa dilapisi adalah 10 hari sedangkan stroberi dilapisi pati (4,5%)-gliserol (2%), pati (4,5%)-gliserol (2,5%), pati (4,5%)-sorbitol (5,5%), pati (6,5%)-sorbitol (5,5%) masing-masing 24, 26, 28, 25 hari. Ini menunjukkan edible coating memperpanjang umur simpan stroberi 2,4-2,8 kali lebih lama dari kontrol. Kata kunci: edible-coating, gembili, pati, stroberi, umur-simpan

Penyuluhan Peran Pangan Fungsional Dan Pola Hidup Sehat Untuk Menghadapi Pandemi Corona Titri S. Mastuti Pkmcsr; Intan C. Matita; W. Donald R. Pokatong; Aileen Neysha
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 3 (2020): Peran Perguruan Tinggi dan Dunia Usaha Dalam Pemberdayaan Masyarakat Untuk Menyongsong
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Coronavirus Disease-2019 (Covid-19) adalah penyakit yang disebabkan oleh virus corona jenis baru (SARS-COV2) yang mulai terdeteksi sejak awal tahun 2020 di Wuhan, Cina. Virus ini menyebabkan penyakit saluran pernafasan berat dan mengakibatkan terjadinya pandemi global. Hingga saat ini belum ditemukan obat dan vaksin yang tepat untuk mengobati maupun mencegah penularan penyakit tersebut. Sistem imunitas atau daya tahan tubuh yang baik diyakini dapat membantu tubuh dalam melawan virus dan mempercepat kesembuhan. Salah satu cara meningkatkan daya tahan tubuh adalah dengan mengkonsumsi makanan bergizi dan terutama berupa pangan fungsional. Pangan fungsional bukan merupakan obat atau suplemen makanan karena pangan fungsional dapat dikonsumsi tanpa dosis tertentu dan dapat dinikmati sebagaimana makanan pada umumnya namun mempunyai manfaat bagi kesehatan. Program Studi Teknologi Pangan tergerak untuk membagikan ilmu dan wawasan melalui kegiatan Pengabdian kepada Masyarakat dalam bentuk penyuluhan mengenai pangan fungsional dan penerapan hidup sehat dalam menghadapi situasi pandemi Covid-19 bagi komunitas Yayasan World Harvest di Tangerang. Penyuluhan dilakukan melalui online dengan aplikasi Zoom untuk meminimalkan penularan virus. Kegiatan penyuluhan ini diharapkan dapat menambah wawasan serta meningkatkan kesadaran masyarakat dalam menerapkan hidup sehat salah satunya melalui konsumsi pangan fungsional.

Pelatihan Secara Daring Mengenai Pembuatan Produk Makanan Fermentasi Di Sekolah Dian Harapan (SDH) Adolf J.N. Parhusip; Yuniwaty Halim; W. Donald R. Pokatong; Titri S. Mastuti; Lucia C. Soedirga
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Siswa/i sekolah tingkat SMA merupakan siswa/i yang dipersiapkan untuk menempuh pendidikan tinggi lanjut, yaitu di tingkat Universitas. Kegiatan elektif di sekolah yang memperkenalkan program studi di tingkat Universitas akan membantu siswa/i untuk memahami dan mempertimbangkan program studi yang akan ditempuh pada saat mereka masuk ke dalam jenjang pendidikan yang lebih tinggi. Selain itu, kegiatan elektif juga berguna untuk mengembangkan potensi, kreativitas, dan pengetahuan siswa/i. Di sisi lain, kegiatan ini merupakan wadah bagi dosen untuk melaksanakan salah satu Tridharma perguruan tinggi, yaitu Pengabdian kepada Masyarakat (PkM). Kegiatan PkM ini dilakukan bagi siswa/i tingkat SMA (kelas 10 sampai 12) secara daring di 11 Sekolah Dian Harapan (SDH) yang tersebar di seluruh wilayah Indonesia. Kegiatan ini diawali dengan melakukan diskusi dan penyusunan modul oleh tim PkM dengan guru-guru pendamping di SDH yang akan membantu mengevaluasi aktivitas siswa/i nantinya. Tim PkM kemudian memberikan penjelasan dan pelatihan secara daring mengenai salah satu teknologi pengolahan produk pangan, yaitu fermentasi. Tim PkM juga memberikan penjelasan berupa video pembuatan produk fermentasi sederhana untuk mendorong siswa/i melakukan eksperimen di rumah masing-masing. Kegiatan ini telah dilaksanakan dengan baik disertai dengan respon positif dari siswa/i maupun guru pendamping yang turut serta dalam kegiatan PkM ini.

PENYULUHAN MENGENAI MAKANAN BERGIZI DAN PANGAN FUNGSIONAL DI SEKOLAH LENTERA HARAPAN WAY PENGUBUAN LAMPUNG Titri Siratantri Mastuti; Ratna Handayani; Tagor M Siregar; Melanie Cornelia; Wilbur Donald R. Pokatong; Reynaldi Kurniawan
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 5 (2022): PERAN PERGURUAN TINGGI DAN DUNIA USAHA DALAM AKSELERASI PEMULIHAN DAMPAK PANDEMI
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v5i0.1561

Pandemi Covid-19 telah mengakibatkan perubahan di berbagai bidang kehidupan masyarakat selama tiga tahun terakhir ini. Kesehatan, dunia usaha serta hubungan antar masyarakat merupakan beberapa contoh diantaranya. Setelah melewati masa kritis pandemi, diperlukan kerjasama seluruh lapisan masyarakat untuk mempercepat pemulihan dampak pandemi. Era new normal memerlukan kesadaran pentingnya perubahan kebiasaan hidup sehat. Siswa/i SMA merupakan anak usia remaja yang memiliki aktivitas tinggi, sehingga pemilihan makanan yang dikonsumsi umumnya tidak berdasarkan kesehatan atau fungsi dari makanan. Warna makanan yang menarik dan rasa yang sesuai dengan lidah lebih utama bagi mereka namun belum tentu baik untuk imunitas tubuh. Program Studi Teknologi Pangan UPH turut berperan dalam usaha mempercepat pemulihan dampak pandemi dalam bentuk kegiatan Pengabdian kepada Masyarakat. Bentuk kegiatan berupa penyuluhan mengenai pengenalan dan pentingnya konsumsi makanan bergizi serta pangan fungsional untuk meningkatkan imunitas dan mencegah penyakit degeneratif bagi siswa/i SMA Lentera Harapan Way Pengubuan, Lampung. Kegiatan penyuluhan dilakukan secara daring dengan aplikasi Zoom. Hasil kegiatan penyuluhan dapat dimengerti dan dipahami oleh siswa/i dan guru yang ditunjukkan dengan respon positif dan keaktifan peserta selama kegiatan berlangsung.

Pelatihan Pembuatan Jeli dan Permen Jeli Bunga Telang Bagi Komisi Wanita GBI Kalijaya, Tangerang Mastuti, Titri Siratantri; Handayani, Ratna; M. Siregar, Tagor; Cornelia, Melanie; R. Pokatong, W.Donald; Kurniawan, Reynaldi; M. N. Sanaky, Florecita
Jurnal Pengabdian Masyarakat Charitas Vol. 4 No. 01 (2024): Jurnal Pengabdian Masyarakat Charitas Juni 2024
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Katolik Indonesia Atma Jaya Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/charitas.v4i01.5518

Telang flowers or Butterfly Pea is often found or planted independently by people, one of which is in the Kalijaya area, Tangerang. As public knowledge and awareness of health increases, Telang flowers are widely consumed conventionally as a tea brew because it is known for the high antioxidant content of telang flowers. One of activity and service of the women'scommission at GBI Kalijaya Tangerang is to increase the creativity of its congregation so that it can improve welfare through improving its economy. Jellies and jelly candies are loved by all groups, both young and old and are easy to make. The UPH Food Technology Study Program was moved to help provide training through Community Service activities. Butterfly pea flowers can be used as a source of coloring in jelly to increase its appeal. Training activities were carried out in two parts, first, explanation regarding the technology for making jelly and jelly candy and knowledge of anthocyanin compounds in butterfly pea flowers as antioxidants. The second is the practice of making jellies and jelly candies. The results of the training can be understood by participants, where they are motivated to practice at home and intend to pass on the information to others.

Co-Authors Aileen Neysha Carolina Lestari Halim, Yuniwaty Intan C. Matita Jeremia Manuel Halim Jessica Decyree Jessica Ignacia Kurniawan, Reynaldi Lucia Crysanthy Soedirga M. N. Sanaky, Florecita M. Siregar, Tagor Melanie Cornelia, Melanie Ratna Handayani Ratna Handayani Reynaldi Kurniawan Tagor M Siregar Tiffany Nathalie Titri S. Mastuti Titri S. Mastuti Titri S. Mastuti Pkmcsr Titri Siratantri Mastuti Titri Siratantri Mastuti

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